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Chicken Enchilada Casserole

Sarah Olson, The Magical Slow Cooker
  • 550 minutes
  • Serves 7


1 1/2 lb

Chicken breasts, boneless skinless raw

1 3.8 ounce can

Black olives


Corn tortillas

3 cups

Cheddar cheese, grated

1 28 ounce can

Enchilada sauce, Red


  • Place chicken breasts and a large can of enchilada sauce into the slow cooker.
    Cover and cook on low for 4 hours on high, or 8 hours on low. After the chicken and sauce have cooked, shred the chicken and add the corn tortillas (that have been cut into strips), half of the cheese, and half of the olives, stir and flatten out into a casserole. Add more cheese on top and olives. Cook on low for 40-60 minutes or until the center is hot.
    Serve and enjoy!

    Jessica Litzenberger • 2019-10-29

5 people Recommend This Recipe